How are you planning on storing the milk? I presume you mean just for keeping it in the refrigerator or freezer, because if you were to can it, it wouldn't be raw anymore. If I'm right, I'd say you don't need to sterilize them. Wash them well and air dry them.
I don't recommend canning raw milk. The long, high heat processing is more damaging to it than pasteurizing, which happens at 161 degrees F for, uh... fifteen seconds or thirty seconds, I don't recall offhand. And the milk is very likely to curdle. If you want to keep milk for a long time, you could turn it into cheese, or you can freeze it. Freezing raw milk makes the fat globules burst and stick to each other, making little globs of fat that won't mix in. They look like curds, but they're not. They may not make for the best texture in pudding, and look wierd in your tea
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but, they're not bad.
I don't recommend canning raw milk. The long, high heat processing is more damaging to it than pasteurizing, which happens at 161 degrees F for, uh... fifteen seconds or thirty seconds, I don't recall offhand. And the milk is very likely to curdle. If you want to keep milk for a long time, you could turn it into cheese, or you can freeze it. Freezing raw milk makes the fat globules burst and stick to each other, making little globs of fat that won't mix in. They look like curds, but they're not. They may not make for the best texture in pudding, and look wierd in your tea
